Fiesta-Inspired Grilled Chicken Salad

Ingredients

• 1 lime, juiced
• 2 tablespoons olive oil
• ½ teaspoon chili powder
• ½ teaspoon cumin
• salt and ground black pepper to taste
• 2 large skinless, boneless chicken breasts
• 4 cups torn romaine lettuce
• 2 cups mixed baby greens
• 2 cups corn kernels
• 1 cup shredded sharp Cheddar cheese
• ½ cup canned black beans, rinsed
• ½ cucumber, diced
• ½ cup ranch dressing
• ¾ cup chunky salsa
• 1 tablespoon finely chopped cilantro
• 1 cup crushed taco chips

Step 1

In a zip-top bag, combine the lime juice, olive oil, chili powder, cumin, salt, and black pepper. Add the chicken breasts, seal the bag, and give it a good shake to coat the chicken evenly. Pop it in the fridge to marinate for at least an hour, or longer if you have the time.

Step 2

When you’re ready to cook, heat your grill to medium and brush the grates with a little oil to keep the chicken from sticking. Grill the chicken for about 5 minutes on each side, until it’s cooked through and the juices run clear. Let it rest for a few minutes, then chop it up roughly and toss it in the fridge while you get the salad ready.

Step 3

In a big bowl, mix together the romaine, baby greens, corn, cheddar, black beans, and cucumber.

Step 4

For the dressing, stir ranch, salsa, and chopped cilantro in a small bowl until combined. Pour this over the salad and toss everything gently so it’s well coated.

Step 5

Just before serving, sprinkle crushed taco chips on top for some crunch, then add the chopped grilled chicken. Serve right away and enjoy!